Choc chip, raisin and sunflower seed breakfast biscuits

Course: Breakfast
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
Calories: 0
Author: Emily Leary
Crunchy, chewy breakfast cookies, packed with oats, fruit, choc chips and seeds, and suitable for vegans.
Print Recipe


  • 125 g 4.5 oz dairy-free spread
  • 150 g 5 oz golden granulated sugar
  • Egg replacement powder pack equivalent of 1 egg
  • 1/2 tsp vanilla extract
  • 1 tbsp almond milk
  • 140 g 5 oz porridge oats
  • 110 g 4 oz self-raising flour
  • 50 g 2 oz vegan chocolate chips
  • 35 g 1.5 oz raisins
  • 25 g 1 oz pumpkin seeds


  • Put the butter and sugar in a bowl and mix until fluffy
  • Add the milk, egg replacement powder and vanilla extract and whisk together
  • Stir in the flour and oats until well combined
  • Add the chocolate chips, seeds and raisins and mix well
  • Use your hands to roll 1.5 inch dough balls and place onto a non-stick an oven dish at least 2 inches apart, pressing down only slightly
  • Bake at 200C/390F (180C/355F fan) for 15-20 minutes, until just colouring at the edges
  • Cool briefly on the tray, then transfer to a cooling rack with a spatula